Ingredients
Equipment
Method
- Add oil to an extra large skillet with high sides, over medium-high heat. Once hot, add hashbrowns and cook for several minutes, undisturbed, until golden and crisp on the bottom. Season with salt and pepper. Flip and repeat on the other side. Set aside for burrito assembly.
- Add a little more oil to the pan and add diced bell peppers and onion and cook for a few minutes, until tender. Remove and set aside.
- Add ground sausage to the same pan and cook, breaking it into small pieces with a meat chopper or wooden spoon, until browned and cooked through. Remove and set aside.
- Meanwhile, add eggs and water to a bowl and whisk well with a fork. Season with salt and pepper. Cook, stirring with a wooden spoon until they are soft scrambled. Do not overcook them.
- Place a tortilla on the counter in front of you. Sprinkle a big handful of shredded cheese on it. Add a spoonful of hashbrowns, sausage, veggies, and eggs. Fold it tightly into a burrito. If serving immediately, toast them in a hot greased skillet until the tortilla is golden and crisp on all sides. Serve immediately.
Nutrition
Notes
Freezing Instructions: Wrap each burrito individually in plastic wrap and place the burritos in a freezer-safe bag. Freeze for up to 2 months. Reheating Instructions: Thaw in the fridge overnight, or rewarm for 45-60 seconds in the microwave, then toast in a skillet to crisp the tortilla on all sides. Alternately, reheat in the oven at 350 degrees until warmed through. Turkey Breakfast Sausage: Combine 1lb lean ground turkey, 1 Tablespoon maple syrup, 1 tsp kosher salt, ½ tsp dried sage and black pepper, ¼ tsp nutmeg and crushed red pepper flakes. Mix until well combined and cook as instructed in recipe.